KR20150118438A - Misein-wood(Abelliophyllum distichum) containing beverages, and food materials tea, and method of maufacturing thereof - Google Patents

Abstract

The present invention relates to an Abeliophyllum food raw ingredient or beverage and tea, and a method for producing the same. When the same is produced by using Abeliophyllum, useful components are sufficiently eluted, roasted, and seasoned, so a strong bitter taste is significantly reduced. An appropriately bitter taste or high level deep bitter taste is changed, so the same can be produced as a raw ingredient which can be used for various purposes to be drunken. The method comprises: a step of collecting Abeliophyllum leaves, washing the same with pure water, and removing moisture; a step of roasting the same at 270-450°C; a seasoning step; a step of roasting the same at 150-270°C; a seasoning step of destructing a cell tissue of the Abeliophyllum leaves and rubbing and disjointing an aggregate coagulated with moisture; a step of roasting the same at 80-150°C; a step of cutting the same to 5 mm or less to be produced in a tea bag; a step of drying the same to have a moisture content rate of 3-9%; an extracting step; and a concentrating step.

Description

[0001] The present invention relates to a tea leaf tea, a tea, a food raw material and a method for manufacturing the same,

The leaves of Abelliophyllum distichum are strong bitter and are made from beverages or tea, and are difficult to eat.

Among the plants known to have the highest degree of taste, it is less comparable to the taste of Gosam or Sotae.

When sunshine is exposed to sunlight and wind, the bitterness is slightly reduced but the loss of efficacy is great.

Polyphenols, vitamins, and organic matter are lost as they are stored longer.

When processing the leaves of beech trees by beverage or tea, the intimate taste and flavor inherent to the leaves of the beech tree leaves should not be lost.

It is known that polyphenol and saponin, which have antioxidant properties, are weak compared with leaves in the parts of the branches of the tree trunk.

 Accordingly, the present invention significantly reduces the bitter taste of bitterling leaves from its soft state, and transforms the bitterleae into a bitter bitter taste or bitter bitter taste of the bitterwood, so that it can be eaten with beverages and food materials.

Abelliophyllum distichum leaves are rich in polyphenols.

Antioxidant, antioxidant component Polyphenol is called fructanol component called catechin.

Catechin has been shown to be effective in decreasing body fat through various pathway reports.

As a conventional technique using the bitterling tree, Korean Patent Registration No. 706131, which discloses an anticancer agent containing a bitterwood extract, and Korean Patent No. 656287, which discloses an anti-inflammatory agent including a bitterwood extract, And Korean Patent Registration No. 954695 for a cosmetic composition containing the composition.

The above technical texts refer to cosmetics, anti-inflammation, and anti-cancer drugs such as whitening of skin and prevention of aging of the skin, which are obtained by using a fine line tree as an active ingredient.

Techniques to conceal or diminish the bitter taste have not existed in the field of food so far, and there are techniques to cultivate microorganisms such as Aspergillus niger to perform fermentation, and techniques to use compounds. Lt; / RTI >

In general, it is recommended to use a method such as squeezing to reduce the amount of raw materials used or a little used in the manufacturing method.

The present invention reaffirms the fact that, unlike the case of a little bitter or bitter bitter millet, the bitterwood leaves can not be used to drink and no one can manufacture it by car.

 The strength of bitter taste is so severe that it can only be used as a limited source of food, revealing and revealing the truth of raw materials that can not be sold.

The present invention attempts to analyze beech leaf characteristics and provide beverage, tea and food ingredients as a suitable production method.

The width of the leaf is 2 ~ 5cm and it is not thick.

Many plants have ingredients that are effective as a health food, but they have self-defense chemicals, and the bark shows a strong bitter taste.

However, this bitter taste is beneficial to the human body, such as saponin, and should not be removed altogether, and should be changed to a deep taste or a high-quality taste.

It is a rapidly growing species of antiseptic and antibiotic plants with strong anti-bacterial growth.

It is a trend that growers are increasing in number because of their efficacy and functionality, and their use is restricted because they are traded as ornamental plants and seedlings.

The object of the present invention is to utilize the characteristic properties of ginseng as a beverage or a variety of foods and foodstuffs through the process steps showing significant influence by using the characteristics of the above-mentioned ginseng leaves.

The present inventors have found that the bitter taste of vine leaves is reduced to a technically remarkable level by the roasting process and the careful process, and the process starting from a high temperature of 450 ° C to a low temperature of 80 ° C is selected, It is made of raw material and various products.

The steps of the present invention are described below.

a. <Leaves of Leaf Tree and Notes>

Primary process. Clean the winged leaves with fresh water and remove the water.

Secondary process. Burning process is carried out at 270 ~ 450 ℃.

Tertiary process. Follow the steps to keep in mind.

Fourth Process. Cracking is carried out at 150 ~ 270 ℃.

5th step process. Follow the steps to keep in mind.

Sixth Process. The smelting process is carried out at 80 to 150 ° C.

7th step process. Follow the steps to keep in mind.

b. <Process of Leaf Tree Leaf Tea>

And dried to make a water content of 3 to 9%.

c. <Manufacturing process of tea tree tea bag>

When the finely pulverizing process is added to a size of 5 mm or less, the product is made into a tea bag.

You can use three seasons, but it is advisable to rub it in the process.

d. <Preparation stage of post fermented tea>

The primary process - The tempering process is carried out at 150 ~ 350 ℃.

Secondary process - keep in mind process or form.

3rd process - 8 ~ 14 days to dry evenly.

Fourth Process - Dried tea is fermented for 5 days or more, preferably fermented for 30 days or longer and aged.

e. <Manufacturing process of beech wood beverage and food raw material>

Primary Process - After finishing the above process, the fin leaves are pulverized and extracted.

Secondary Process - Concentrate the extracts of spikelets.

The third process - the other raw materials are mixed and made into beverages and foods.

f. <The process of the flower of the wing tree>

Blossoms blend into leaf tea.

When added to tea or beverages, the ratio of spikelets to spikelets is from 88: 12 to 99.9: 0.1.

The bitter taste broadens the bronchi of the human body toward the lungs and comforts them to relieve the stress. The present invention provides this through the twig tree leaves.

The bitter taste alkaloids of plants help to activate liver function, which the present invention provides through the leaves.

Catechins of polyphenols have the effect of clearing the hair and rapidly changing the rough mouth to a fresh and refreshing feel.

However, in order to provide the above-mentioned efficacy factor possessed by the wisteria leaves as a food, the strong bitter taste of the waxy tree causes the rejection.

Spruce trees are an important plant resource throughout the day.

The present invention is used as a raw material for ice cream, baking, confectionery and liquor as well as drinks and tea as well as relieving the feeling of rejection due to the strong bitter taste which is the biggest obstacle to the use of food raw material of the wisteria leaf.

a. <Stepping on a tree and steps to keep in mind>

The present invention is a method for alleviating the bitter taste through roasting and is a method which is advantageous for preventing the leaves from being damaged by heat. The process of starting from 450 ° C to 80 ° C is selected to prepare food composition raw materials, drinks and tea do.

 Depending on seasonality, leaf fastness, amount of work, bitter taste, temperature and time can be selected in the frying step.

For the perfection of the taste, it is preferable to repeat the selection of the temperature even after the previous step is performed.

It is a principle to transition from high temperature to low temperature, but the temperature can be actively increased or decreased in stepwise temperature depending on the leaf condition.

The first step - Wash the waxy leaves with fresh water.

To remove the water from the washed leaves, the following process is to be carried out within 8 hours so that there is no severe wilting and browning.

Preferably, the water is removed and it is within 5 hours, and the large leaf is cut off.

Secondary Process - The next process is a grinding process.

The smothering process first proceeds at 270 to 450 ° C. It is also a process for evaporating moisture, reducing bitterness and weakening the plant allergen inducing factor of the spruce tree.

Preferably the initial temperature is set at 450 占 폚 and the end of this step is set at 270 占 폚.

It can be sprayed with water or roasted in a wet state, which is included in the spirit of the present invention.

Tertiary process - proceed to the next step.

It can be carried out by a mechanical process, but it is preferably hand-kneaded and grinded, so that the fibrous aggregate of the leaf of Leuconostoc sp.

Quadratic process - The next process is a quenching process at 150 ~ 270 ℃.

The initial temperature is set at 270 ° C for the initial 30 seconds to 50 seconds of this step.

The temperature is gradually lowered to 150 ° C at the end of the cycle.

It is the process of softening the tough part of cellulosic fibers and attempting to pressurize and expand the water vapor sent into the cells.

5th Process - Conserve the process.

At this point, the surface seems to have been dried, but the inside contains a considerable amount of moisture and little footprint.

Sixth Process - In the next process, the tempering process is performed at 80 ~ 150 ℃.

Preferably, the initial temperature is set to be as high as 150 deg. C and the final process temperature of this stage is lowered to 80 deg.

This is done when the particles are not staying on the heating surface for a long time and the fragrance continues to increase.

Seventh Process - The next process is a process of keeping in mind.

Controlling the rolling and the strength of the force, and finely checking the uniformity of the particles.

 Said frying and keeping step may be carried out by a mechanical process, but preferably by hand.

b. <Process of Leaf Tree Leaf Tea>

The next step is to dry to a moisture content of 3 to 9%.

Choose a well-ventilated area and dry it evenly.

 The leaf tea leaves are more than 2 stages of tongue-tanging process and preferably more than 3 stages.

The vinegar leaf tea has a single dose capacity of 0.1 to 3 g, preferably 0.3 to 1.5 g.

c. <Manufacturing process of tea tree tea bag>

After finishing process and several times of note-keeping process, it is made into tea bag by adding finer and grinding steps to 5mm or less.

Three methods can be used as the trimming method, but it is preferable to crush the trimming in the process step.

d. &Lt; Preparation of post-fermented tea >

The fermented tea can be added with a fine line tree flower, which can increase the flavor of the fermentation.

The primary process - The tempering process is carried out at 150 ~ 350 ℃.

Secondary Process - Mold with pressing and filling with care as you keep your mind or mold on the mold.

3rd process - 8 ~ 14 days to dry evenly.

Fourth Process - It is fermented for 5 days or more by drying, preferably fermented for 30 days or more at about 70% of humidity, and the fermentation period is increased.

 Compared with the antibiotic power of spruce tree, it has relatively good efficacy, so careful attention should be paid to prevent environmentally harmful bacteria and harmful spores in summer.

After the fermented tea is produced by the above method, the fermented tea is converted into the bitter taste of deep bitter taste of the bitter-leaf.

e. <Manufacturing process of raw material for beef and food>

Primary Process - Beverage, food raw material process is a. It can be carried out at any stage after the finishing process of the primary process in the <Waxing and Remembrance Phase>, and it can be selected between 80 ~ 450 ℃ according to the bitter taste requirement of the raw material. In order to comply with the manufacturing intention of the present invention, it is preferable to carry out the step 3 and more preferably to repeat the step.

It is preferable not to pass the sun through the processing of the leaf of the fine line tree, and natural drying prefer shade.

The pulverization is preferably carried out at 10 mesh or less.

Extracts of Leucocephalus leaf are extracted with extraction solvent, pressure extraction method, supercritical extraction method, ultrasonic extraction method and the like, preferably by hot water extraction.

Secondary Process - Concentration of Leaf Extract can be performed by freeze-thawing, reduced-pressure concentrated, preferably reduced-pressure concentrated.

When the beverage is concentrated, the beverage generally contains 0.01 to 3% by weight in total of 100 parts by weight. If the beverage is 0.01% or less, an effective function can not be expected. If the beverage is 3% or more, Lt; / RTI &gt;

Tertiary process - The herbal extract and concentrate of the present invention is prepared by adding a mixture which can expect a synergistic effect of taste and function according to purpose.

The present invention relates to a food or beverage containing essentially vitamins, amino acids, organic acids, saccharides, dietary fiber, peppermint, honey, propolis, taurine, dietary fiber, viscosity regulator, An additive, an antiseptic, an emulsifier, glucosamine, casein, caffeine, fruit, algae, bellflower, ginseng and the like.

In the production of leaf tea leaves, bitter tastes may be used as a raw material of sweet taste. The raw materials are used in at least one of the group consisting of jujube, licorice, and cinnamon.

The leaf extract or concentrate according to the present invention can be packaged by itself, and can be manufactured in various formulations in addition to pouches, ampoules, glass bottles, cans, etc., and can be used in beverage, tea, ice cream, baking, confectionery, And the like.

f. <The process of the flower of the wing tree>

When added to a tea or drink, the ratio of the wings to the wings is 88: 12 to 99: 1.

Leaf tea leaves are leavened 0.1 ~ 5g at a time, preferably 0.3 ~ 3g.

It is possible to collect the flowers and to dry them naturally, lyophilize or hot-air dry. However, when the flower is dwarfed, the moisture content is low, or when it is dried naturally,

Preferably, it is preferably lyophilized immediately after harvesting.

Leaf tree flowers are collected and dried from the middle of March to early April. The collection time is short, flowers are dull, and the collection method is labor-intensive. .

Therefore, the present invention should take into consideration the range of preference of the vine saplings which are added to the vine leaves as a means of maximizing the seedling.

The following examples and experimental examples are provided to further understand the present invention, and the present invention is not limited to these examples.

Example 1: Bitter taste change of post-fermented tea according to softening temperature

To test the degree of bitter taste according to temperature, 1 kg of the leaves of the spikelets were harvested and shaken for 5 hours, rubbed for 4 minutes, and kneaded at a temperature of 40 to 80 ° C., 80 to 150 ° C., 150 to 250 ° C., 250 ~ 350 ℃, 350 ~ 450 ℃), and the fermented tea was dried for 12 days and fermented in a jar for 20 days at a humidity of 80% or less.

<Experimental Example 1>

After fermentation according to Example 5, 1 g of each of 10 adult male and female adults aged 20 to 50 years were placed in 150 ml of hot water at 95 ° C (± 1 ° C) for 2 minutes, and the results of the sensory evaluation were shown in Table 3 Respectively.

 Were evaluated by dividing them by temperature.

 The degree of writing was evaluated by a five-step rating method (5: very good, 4: good, 3: moderate, 2: Respectively.

 Tempering temperature Comprehensive likelihood 40 to 80 1.2 80 to 150 2.3 150 ~ 250 2.5 250 to 350 2.7 350 to 450 2.9

As shown in Table 1, the bitter taste of the Leucocephalus leaf shows a technically significant decrease with a higher temperature.

It is to be understood that the shortening of the biting to experiment only for the reduction of the bitter taste according to the temperature difference is intended to increase understanding and not to describe the limitations of the present invention.

Example 2. Sensory evaluation to determine whether or not there is significant influence through screeching

After proceeding to the composition and action of the present invention, the temperature was reduced to 270 to 450 ° C., followed by boiling at 150 to 270 ° C., followed by boiling at 80 to 150 ° C., (± 1 ° C) in hot water (150 ml) for 2 minutes. The results of the sensory evaluation are shown below.

<Experimental Example 2>

In order to evaluate the degree of the significant influence through the tongue, each adult male and female adults aged 20 to 50 years were subjected to the following rating method for taste, smell, color, and overall preference degree.

The rating method was rated as a five-point scale method (5: very good, 4: good, 3: moderate, 2: moderate, and 1: poor), and the results are shown in Table 2 below as an average value thereof.

division flavor Scent Texture color Comprehensive likelihood Leaf tree leaves 4.8 4.2 4.7 4.7 4.6

In the method of the present invention, the herbaceous leaves of the method of the present invention were excellent in the overall item, especially in taste, texture, color and comprehensive symbol drawing.

It is understood that the deep bitter taste of the leaves is applied particularly in the evaluation of the taste.

Example 3: Sensory evaluation of beverages according to the content of beech leaves

After boiling at 270 ~ 450 ° C and keeping at 150 ~ 270 ℃, 100g of water was added to 0.8L of water and concentrated to obtain 10g.

For the total 100 parts by weight of the beverage, the fir tree leaf concentrate was added.

In addition, 0.02% of vitamins containing the same amount of inositol, niacinamide, pyridoxine, hydrochloride and vitamin B12, 0.05% of calcium pantothenate, 8% of liquid fructose, 0.4% of gum mix, 3% of dietary fiber, 0.04% , Magnesium carbonate 0.05%, glucuronolactone 1.5%, and jujube extract 0.5%.

<Experimental Example 3>

The drink prepared according to the above Example 3 was tested for the degree of preference according to the following rating method for each adult male and female adult between 20 and 50 years old.

The sensory evaluation was carried out on each of 10 male and female adults aged 20 to 50 years. The extracts of 0.05%, 0.3%, 0.6%, 1.2% and 2.4%

(a) very refreshing, (b) refreshing, (c) ordinary, (d) moderate, and (e) rejection), and their sensory characteristics were evaluated by their average values.

Seed Tree Content% 00.5% 0.3% 0.6% 1.2% 2.4% division d c b a d

As shown in the above Table 3, no rejection was observed, and the highest degree of preference was shown when the content of the leaf blade concentrate was in the range of 0.3-1.2%.

Example 4. Evaluation of the degree of preference according to the raw materials complementary to the bitter taste of Leek tree leaves

Juice containing jujube leaves, cinnamon, and licorice.

In order to supplement the bitter taste with the sweetness complementary raw material, 90g of the bitter leaf with a low softening temperature of 80 ~ 170 ℃ for 8 minutes was dispensed into 3 pots in an amount of 30g.

50g of jujube, 30g of cinnamon and 20g of licorice were mixed in each pot and extracted at 95 ~ 130 ℃ for 4 hours.

Each of the mixed extracts (Spruce + Jujube, Spruce + Cinnamon, Spruce + Licorice) was prepared in 10 pouches of 80 ml each.

<Experimental Example 4>

For each item of the drink prepared according to the above Example 3, ten adults 20 to 50 years old were supplemented with 50 g of jujube, 30 g of cinnamon and 20 g of licorice according to the following rating method The preference according to the raw materials was experimented.

In the case of the present example, the first drink was evaluated after drinking for 48 hours, and the rating method was a 5-step rating method (5: excellent, 4: good, 3: suitable, 2: normal, 1: poor) The results of evaluating the sensory characteristics by the average value are shown in Table 4 below.

Main ingredient flavor Scent Texture color Comprehensive likelihood Jujube 4.7 4.6 4.3 4.6 4.55 cinnamon 4.5 4.8 4.5 4.2 4.5 licorice 4.4 4.3 4.6 4.5 4.45

 As shown in Table 4 above, the highest grade was obtained and the constipation and urine discomfort did not appear in all 10 persons until 48 hours, and the response was responded to by pleasantness and sleep stability.

Example 5: Preferable range of sunflower flowers added

After boiling at 270 ~ 450 ° C, keep the temperature at 150 ~ 270 ° C and keep it at 80 ~ 150 ℃.

In the 100g leaf blossom, each of 0.5g, 2g, 4g, 8g, and 12g seeds was added.

<Experimental Example 5>

In order to determine the optimum ratio of starch tree petals to the tree leaves, 1 g, 5 g, 10 g, 15 g, and 20 g of each of the above flowers were embedded in a glass bottle, shaken well, .

After keeping the temperature at room temperature for about 2 hours and adjusting the equilibrium, add 1.5g of this flower in 150ml of hot water at 90 ℃ (± 1 ℃) for 2 minutes. Then, each adult male and female 20 ~ And the sensory evaluation was carried out.

The evaluation table was evaluated in five steps (a: normal, b: normal, c: excellent, d: strong, and e: very strong). The results are shown in Table 5 below.

In leaf
Flower ratio% 0.5% 2% 4% 8% 12% division a b c d e

As shown in Table 5, the higher the blending ratio, the higher the degree of preference, and the higher the blending ratio is, the stronger the flower tastes and the unique taste of the leaves is decreased.

Example 6. Evaluation of sensory properties of ice cream production

        Icecream was prepared by using leaf of Leek tree.

        It was developed as a soft ice cream, and it was used as a general ice cream manufacturing method in the ice cream manufacturing market of Cheongju city, Chungbuk province.

In order to prevent the bittern and flavor from coming out of the ice cream as much as possible, 50 g of the leaf of the vinegared tree, which had been pounded once between 80 and 220 ° C, was added to 0.4 L of water and concentrated to obtain 5 g of a concentrate.

<Experimental Example 6>

0.2 g of leaf tea leaf concentrate was mixed with 350 g of purified water, 75 g of powdered milk, 330 g of saccharides, 0.5 g of emulsifier and 1 g of a stabilizer to prepare 100 parts by weight of ice cream. Sensory evaluation was performed on each 10 persons.

  Table 5 shows the results of the sensory characteristics evaluated by the average value of the five evaluation scores (5: very good, 4: good, 3: moderate, 2:

Soft taste Savory taste Refreshing taste 4.4 4.6 4.8

As shown in Table 6, the overall taste was excellent, and the bitter taste of the bitterle leaf was revealed as a savory taste, and the cool taste of the bitterle leaf showed a refreshing taste.

Claims (9)

Wherein the bitter taste is alleviated through the biting process. Wherein the bitter taste is alleviated through a chewing process. The method according to claim 1,
Washing the wisteria leaves with fresh water and removing moisture; 270 to 450 DEG C; Remember step; Cooling at 150 to 270 DEG C; Remember step; Boiling at 80 to 150 캜; Remember step; Drying so that the moisture content is 3 to 9%; Extraction step; Wherein the bitter taste is reduced through the biting step. 3. The method of claim 2,
Washing the wisteria leaves with fresh water and removing moisture; 270 to 450 DEG C; Remember step; Cooling at 150 to 270 DEG C; Remember step; Boiling at 80 to 150 캜; Remember step; Making a tea bag by cutting into 5 mm or less; And drying the water to a moisture content of 3 to 9%, wherein the bitter taste is reduced through the biting step. The method according to any one of claims 1 to 4, wherein
Characterized in that it is produced by selecting a kneading temperature between 80 and &lt; RTI ID = 0.0 &gt; 450 C. &lt; / RTI &gt; 5. The method according to any one of claims 1 to 4,
And a softening temperature is selected from the group consisting of 270 to 450 ° C, 150 to 270 ° C and 80 to 150 ° C. 4. The method according to any one of claims 1 to 3,
Vitamin C, amino acids, organic acids, sugars, dietary fiber, peppermint, honey, propolis, taurine, dietary fiber, viscosity regulator, salt, preservative, emulsifier, food additive, glucosamine, casein, caffeine, Ginseng, jujube, cinnamon, licorice, and the like. 4. The method according to any one of claims 1 to 3,
Ice cream, baking, confectionery, and liquor. 5. The method according to any one of claims 1 to 4,
0.1 to 88: 12 by weight, based on the total weight of the plant.